Description
These Empanada-style Sri Lankan fish patties combine a flaky, buttery pastry with a flavorful filling of spiced fish, potatoes, and fresh dill. Crisply deep-fried to golden perfection, they are served with a zesty curry aïoli that adds a creamy and tangy finish. This recipe offers a delicious fusion of Sri Lankan spices and classic empanada technique, perfect as a snack or appetizer.
Ingredients
Scale
Pastry
- 300g plain flour, plus extra for dusting
- ½ tsp fine salt
- 100g unsalted butter, cold and cubed
- 1 egg yolk, beaten
- 80ml coconut milk
Filling
- 125g potatoes (1 medium-large potato)
- 1 tbsp rapeseed oil
- ½ red onion, finely chopped
- 1½ garlic cloves, finely chopped
- ½ thumb-sized piece of ginger, peeled and finely chopped
- ½ tsp turmeric
- ¼ tsp cumin
- pinch of ground cinnamon
- pinch of ground cloves
- ½ tsp ground black pepper
- 150g canned mackerel or tuna, drained
- ¼ small bunch of dill, finely chopped
- ½ tsp fine salt
- ¼ lime, juiced
For Frying
- 500ml rapeseed oil, for deep-frying
Egg Wash
- 1 egg white, beaten
Curry Aïoli
- 1 small garlic clove, crushed
- 1 tsp lemon juice
- ½ tsp curry powder
- 4 tbsp mayonnaise
Instructions
- Prepare the pastry: In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and rub it into the flour until the mixture resembles breadcrumbs. Stir in the beaten egg yolk. Gradually pour in the coconut milk, kneading gently until the dough just comes together. Adjust with a little more flour or water if necessary. Wrap the dough in cling film and chill for one hour.
- Cook the potatoes: Bring a pan of water to a boil. Peel the potato and chop into 1cm cubes. Add the potato to the boiling water and simmer over medium heat for 10-12 minutes until tender. Drain and let cool.
- Make the filling: Heat 1 tablespoon of rapeseed oil in a saucepan over medium heat. Add the finely chopped onion, garlic, and ginger, cooking for about 8 minutes until golden and softened. Stir in turmeric, cumin, cinnamon, cloves, and black pepper, cooking for an additional minute to release the spices’ aromas. Add the canned fish and chopped dill, cooking for another 2-3 minutes. Incorporate the cooked potato and salt, mixing thoroughly and cooking for 2 more minutes. Remove from heat, add lime juice, and allow the filling to cool.
- Roll out the pastry: Divide the chilled pastry dough in half. On a floured surface, roll out each half to a thickness of 3mm. Using a 7cm pastry cutter, cut out circles from the dough—approximately 26-28 circles in total.
- Assemble the empanadas: Place about 1 teaspoon of the cooled fish mixture onto the center of each pastry circle. Brush the edges of the pastry with beaten egg white using a small pastry brush. Fold the dough over to create a half-moon shape, sealing the edges by pressing firmly with a fork to ensure the patties are tightly sealed.
- Deep-fry the patties: Pour 500ml of rapeseed oil into a deep saucepan, filling it no more than two-thirds full. Heat the oil to 180°C (350°F) or until a small piece of pastry sizzles on contact. Carefully add the patties in small batches, frying each side for 2-4 minutes until golden and crisp. Use a slotted spoon to remove the cooked patties, placing them on kitchen paper to drain excess oil.
- Prepare the curry aïoli: In a small bowl, combine the crushed garlic, lemon juice, curry powder, and mayonnaise. Stir thoroughly to combine.
- Serve: Serve the hot empanadas alongside the curry aïoli for dipping.
Notes
- Ensure the butter is cold when working it into the flour to achieve a flaky pastry.
- Do not overfill the empanadas to prevent them from bursting during frying.
- Maintain the oil temperature at around 180°C for even cooking and to avoid greasy patties.
- The filling can be prepared ahead and refrigerated before assembling.
- The curry aïoli adds a flavorful, creamy accompaniment that balances the spices in the patties.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Frying
- Cuisine: Sri Lankan
Keywords: Sri Lankan fish patties, empanadas, curry aïoli, deep-fried fish snacks, spiced fish patties, homemade pastry
